Cherry Ancho Glazed Chicken
with Almond & Scallion Rice
- Tree Nuts
- Milk
Our chefs elevate juicy seared chicken cutlets with a rich, flavorful glaze of bright, tart cherry jam and dried cherries swirled with smoky-sweet ancho chili powder and butter. Serve it atop a bed of fluffy, almond- and scallion-studded rice for a spin on the classic pairing of chicken and rice that simply can’t be beat.
Ingredients
1 unit
Cherry Jam
½ cup
White Rice
1 unit
Chicken Stock Concentrate
1 teaspoon
Ancho Chili Powder
1 ounce
Dried Cherries
10 ounce
Chicken Cutlets
2 unit
Scallions
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.
• Meanwhile, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with chili powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
• While chicken cooks, in a small bowl, whisk together scallion whites, stock concentrate, cherry jam, dried cherries, and 1⁄2 cup water (3⁄4 cup for 4 servings).
• Once chicken is cooked through, reduce heat under pan to medium low. Add cherry glaze and 1 TBSP butter (2 TBSP for 4 servings). Cook, turning chicken occasionally, until glaze has thickened slightly and chicken is evenly coated, 2-3 minutes.
• Fluff rice with a fork; stir in scallion greens and almonds. • Divide rice between plates; top with glazed chicken. Spoon any remaining glaze from pan over chicken and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique cherry-ancho combination, though some found it mild; consider adjusting seasoning to taste 🍒.
- Ease of prep: Quick and simple to make, with clear instructions for perfectly cooked rice.
- Suggestions: Add a vegetable side like broccoli or green beans for a more balanced meal.
- Portions: Some felt servings were small; consider supplementing with extra rice or veggies.
- Sauce: Reduce water in glaze or cook longer for desired thickness; adding cornstarch can help thicken.
- Rice: Almonds and scallions in rice were a hit; try using more flavorful rice varieties like basmati or jasmine.
Reviews from our home cooks
Hmmm, so yummy, cherry ancho glazed chicken! Delish! Each meal tantalizes the senses. They look wonderful-just as pictured, smell amazing and taste so delish! These are restaurant quality meals that we make at home for a fraction of the price (considering initial discounts).
Loved this dish. The cherry sauce with the chicken was inspirational. The directions for cooking the rice need some editing. The water called for is not nearly enough. The rice was crunchy. I put it back on the stove and added water and cooked it 2 minutes more.
The Ancho Chile provides great taste and is not too spicy. The simple addition of green onions and almonds gives the basic rice a nice twist.
The food was tasty but I would have used half the amount of chili powder; a bit too spicy for us. Loved the almonds and green onions in the rice. The recipe directions should be twice as much water as rice; otherwise the rice comes out too dry and undercooked.
Loved this! Super easy to make! The cherries were a great touch! The rice with the almonds and green onions was great too. All around delicious. Will order again!
I was a bit skeptical of the glaze but liked it in the end; my wife did, too. But it didn't cook down to a glaze like I expected; very runny even though I cooked it a few minutes longer than the recommended 2-3 minutes. Half a cup of water seemed like a lot as soon as I mixed it in. So it was much more a sauce than a glaze. Cooking longer still would have meant over-cooking the chicken.
The cherry combination of flavors were very good. Simple and tasty. This is another recipe where I used canola cooking spray instead of the drizzle of oil.
Really good! I was worried it might be sweet with the cherry jam but it wasn't. Very tasty. Will order again!
We love the new and different ways to cook chicken because we do eat chicken a lot so thank you for showing us different recipes
Cooking rice can be hard but the instructions were great and it came out perfect!
